Every kitchen retains a ghost of a past cook who spiced a certain recipe with a special ingredient. An old New Orleans kitchen is flavored by the eighteenth-century French and Spanish and the nineteenth- and twentieth-century Americans, Germans, Irish, Italians, and Latin Americans.
With each culture came recipes that were adapted to the available indigenous foods. Thus, the combination of these cultures and local foods added a very special feeling to Creole-Cajun food and cookery as we know it today.
Chicken Breasts en Papillote, Crawfish Jambalaya, Mardi Gras Salad, Zabaglione à la Creole, and Chocolate Amaretto Freeze are among the more than 120 favorite recipes in this delightful easy-to-follow guide to New Orleans cooking for the housewife, novice cook, and gourmet chef alike.